Hazard Analysis Critical Control Points

If you’re involved in the restaurant business or food handling, chances are you’ve heard of HACCP. Just in case, covering all bases, HACCP stands for Hazard Analysis Critical Control Points.

HACCP is a process that was designed to prevent hazards in foodservice facilities. The goal is to control the most critical areas in food production to make sure that food is safe for all.

The 3 types of hazards to food or the three major types of hazards that are considered in a HACCP plan include:

Biological Hazards

Chemical Hazards

Physical Hazards

Keep in mind that the hazards listed in a HACCP plan refer only to ones that cause direct illness or injuries.

Do you have questions about the 3 major types of hazards? Comment below for an answer.

Search for:

Student Testimonial

I was concerned about taking the ServSafe manager test, but after the review course with Billy Strawter I felt much more confident and appreciated his patience, clear instruction, and willingness to work with all the students until everyone understood each concept. I would highly recommend Billy Strawter to anyone taking this certification course.

-Jacqueline

I took your class in ServSafe a week ago and underwent the exam, which I am happy to report I passed with a high score. I would like to take this opportunity to thank you for making the class so interesting, for explaining things thoroughly, and for your genuine personal interest in each one of us. Your leadership and expertise was quite evident! I hope this certification will allow me greater opportunities in the culinary field, or even maybe something in the food safety industry itself, as I continue to submit my resume and portfolio to respective companies.

-Dana

Mr. Strawter was very instrumental in assisting to get our new facility ready to open. He is very meticulous and professional. He assisted us in assessing the staff’s educational needs, while at the same time provided our staff with the teachings needed to succeed. Mr. Strawter is very helpful in developing SOPs for our kitchen. We highly recommend him.